During the fall, the bounty of colorful squashes and multi-colored pumpkins pleases the eye. Wouldn’t it be nice to put all of this colorful abundance into a delicious soup? Fall Bounty Soup has carrots, butternut squash, pumpkin and sweet potato. Slightly sweet with a  hint of spicy, this soup has many vitamins, minerals and anti-inflammatory properties.

Fall Bounty Soup Recipe

By Dr. Anastasia Published: October 10, 2017

  • Yield: 6 Servings
  • Prep: 10 mins
  • Cook: 15 mins
  • Ready In: 55 mins

During the fall, the bounty of colorful squashes and multi-colored pumpkins pleases the eye. Wouldn't it be nice to put all of this …

Ingredients

Instructions

  1. Saute the onion in 2 tablespoons of oil for 4 minutes or until translucent.
  2. Add squash, pumpkin, carrot and sweet potato. Saute for 10 minutes or until very soft.
  3. In the meantime, place the rest of the ingredients into a large pot with 8 cups of water and begin to boil it.
  4. Add the pumpkin mixture to the hot water pot.
  5. Bring to a boil. Turn off the heat and allow to stand for 30 minutes to develop flavor.
  6. Taste and adjust the seasonings as needed.

About Dr. Anastasia

Dr. Anastasia Halldin holds a Ph.D in holistic nutrition. She is a homeschooling mother of four boys and a girl. Dr. Anastasia starred on a yoga TV show. She also produced and appeared in thirteen yoga DVDs. Dr. Anastasia speaks four languages and loves doing crafts with her children. She adores sharing her easy healthy family recipes with other mothers.

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